Charred Pan Naan with Yoghurt and Ghee
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A soft yoghurt and ghee dough is shaped into teardrops, cooked wet side down in a very hot cast-iron pan, charred over a flame and brushed with ghee.
Always check the labels of the products you use.
Method
- 1
Make the dough. Stir the flour, yeast, sugar, salt and baking powder together. Add the yoghurt, water and 2 tbsp ghee and mix to a soft, slightly sticky dough. Knead 5 minutes until smooth.
- 2
Rise. Cover and leave 1.5-2 hours until doubled.
- 3
Shape. Cut into 8 pieces, roll into balls and rest 10 minutes. Roll or stretch each into a teardrop about 22 cm long and 5 mm thick.
- 4
Cook. Heat the pan over high heat for 3 minutes. Brush the top of a naan with water and lay it wet side down. Cook 1-1.5 minutes until big bubbles rise and the base is charred in spots.
- 5
Char. Flip and cook 1 minute more, or hold the bubbled side over a gas flame for a few seconds until it blisters.
- 6
Finish. Brush at once with melted ghee and wrap in a tea towel while you cook the rest. Serve hot.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- cling film
- rolling pin
- heavy cast-iron frying pan or tawa
- tongs
- pastry brush
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 7.5 g |
| Carbohydrate | 50.1 g |
| of which sugars | 2 g |
| of which free sugars | 1 g |
| Fat | 8.3 g |
| of which saturates | 4.8 g |
| Fibre | 1.9 g |
| Salt | 1.25 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
